Friday, November 18, 2011

Savory Crepes: Chicken Divan

In October I went away on a Girl’s
Weekend with a couple of my friends from college. On our first shop-a-thon day, we stopped at
a crepe stand for lunch and I had my first savory crepes. Wowsa!
Consider my mind blown!

Once I got home, I knew I had to try and
make these at home. While not identical
to the crepe stand (seriously, have you seen to cool tools they have?), this
version was delicious. I can just
imagine filling these easy crepes with all sorts of wonderful savory and sweet ingredients. Mmmmm…bananas for brunch, maybe? Stay tuned!

Recipe Notes:

*Use leftover chicken instead of frozen chicken for an even
faster meal.

Place all the ingredients
in a blender and blend for 10 seconds.
Place the batter in the refrigerator for 1 hour to allow the bubbles to
dissipate. The batter can be stored in
the refrigerator for up to 48 hours.

Heat a small non stick pan
over medium-high heat, adjusting the heat down as you cook, as necessary. Spray the pan lightly with cooking spray. Pour approximately 1 ounce of batter (using
more or less to just coat the entire bottom of the pan). Gently swirl the pan to coat evenly. Cook the crepe for 30 seconds, then flip it
and cook for another 10 seconds. Lay the
crepes flat to cool. Repeat with the
remaining crepe batter.